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Tea Time with Mariëlla Erkens

Hopefully you've been around Life is a Box of Mochi for a while and you've come to know me a little. If you're new, though, I'll tell you that I like tea. A lot. Hot, cold, it doesn't matter, I like to drink tea. I feel like a unicorn sometimes because in winter I often drink tea right before bed, and I've yet to meet someone who does this besides me.  

Anyway... Since I became passionate about Japanese culture and tea—and Japanese people drink tea like it's water—I've wanted to expand my knowledge on the matter, and thanks to Arigato Travel, I came to know Mariëlla Erkens, a Tea Sommelier. If you don't know what a Tea Sommelier is, check out the interview I did with Mariëlla on the Arigato Travel blog.  

Mariëlla also published a book called “Tea, Wine’s Sober Sibling”, an in-depth guide into the myriad possibilities of pairing tea, and preparing tea, for connoisseurs and beginners alike. To celebrate the release of the book in hardcover, I am very honoured and excited to have Mariëlla here today talking about her journey into tea and into writing a book about it. Not only that, but she's brought along three super tasty recipes that I'll be sharing with you today. 

Without further ado, dear readers, let me welcome Mariëlla Erkens to Life is a Box of Mochi!

🍵🍵🍵

My name is Mariëlla Erkens and I live in Amsterdam, The Netherlands. I have done a lot of different things in my life, like Art School, Fine Arts, Art Direction, Flight Attendant, traveller, chef of my own restaurant in Brazil, and much more, but currently I am a tea professional. Recently I published a book about tea and food pairing, called: “Tea, Wine’s Sober Sibling”. 

This, because I was introduced to tea and food pairing in 2010 and was flabbergasted by the effect tea can have on food. It can enhance and deepen the flavors of any dish or ingredient, bring balance to a dish or even alter some flavors, just like wine can. Actually, tea often combines better with food than wine, as it lacks the dominance of alcohol and acidity. It is much more subtle than wine in that aspect.

After that day of my tea revelation, I decided to learn more about tea and soon discovered that there is a whole world out there that I had no idea of. After reading as many books about tea as I could find, I decided that I needed to learn more about the practical side and signed up for a tea sommelier course in The Netherlands. The entire program lasted 3 years, but even in 3 years one cannot learn all there is to know about tea. Not even in 30 years, as a matter of fact. It is a very complex, versatile and fascinating product, with a myriad of flavors, aromas, sizes and provenances. 

Many books have been written about tea, but I couldn’t find a book that could clearly explain how food pairing works and why one would pick a particular tea for a specific dish. There were some high brow, cheffy books, with complicated recipes and gorgeous pictures, but not enough background information. So I decided to write the book myself. 

Tea Time with Mariëlla Erkens Quote
Image courtesy of Mariëlla Erkens

Easier said than done, but after 6 years of studying, tasting, analyzing my piles and piles of tasting notes, I came to the first draft of my book to be. It took 5 more drafts before I had the right content and the proper tone of voice and then the editors started eliminating at least a third of it. ;-D

Which was for the better, as it made the book much easier to read, clearer as well.

I wanted it to be a book with several layers, interesting for all kinds of readers: for those new to tea, but also for more advanced tea lovers and tea professionals, restaurant staff, hobby chefs and cooking schools.

This, because I want the world to know how good tea can taste, on its own and in combination with food, and how versatile it is. But to achieve that, people first need to know the basics, especially how to steep tea correctly. For if you don’t, you lose most of what the tea could taste like, with a disappointing, maybe even boring result.

So the basics had to be well explained, with a key role for the quality of water. No matter the kind of tea you drink, be that tea bags or high quality loose leaf tea: if the water is not right than you waste the tea. 

I also wanted to use simple recipes, easy to cook, with some challenging recipes for advanced cooks, and lists with examples of dishes with their possible tea matches.

The link with wine in the sense of mutual effect on food, flavors and aromas, soon occurred to me when I started analyzing teas and drinking tea with every meal. I was stunned by the many similarities and started to compare teas and wines. I thought it would be helpful to include an overview of tea and wine buddies, to make it easier for people to decide on which tea to drink with their meals. 

The recipes in the book are my very own, and I tried to make them as useful as possible, with options for vegetarians, vegans, pescatarians and omnivores. I also included recipes with tea as an ingredient. Three of those are included in this blog.

I do hope you will discover the world of tea and its many possibilities, for it will enrich your life, of that I am sure.

I wish you lots of fun with discovering the magical world of tea.

Mariëlla

Tea Time with Mariëlla Erkens: Fennel Salad
Recipe image courtesy of Mariëlla Erkens

Serves 4 - 6

Ingredients:

  • 2 fennel bulbs
  • 3 oranges
  • 1 red onion
  • ½ tbsp olive oil
  • 5 g (0.17 oz) granulated sugar
  • 1 tbsp apple cider vinegar
  • 75 g (2.64 oz) unsalted, peeled hazelnuts
  • 18 kalamata olives, pitted
  • salt and black pepper

Tea dressing:

  • 3 g (0.10 oz) Dong Fang Mei Ren dark oolong
  • 1 tbsp each orange zest and juice
  • 1 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • ½ tbsp apple cider vinegar
  • ½ tsp honey
  • salt and white pepper

Preheat the oven to 175℃ (347℉).

Tea dressing

Place the tea in a small bowl. Pour over 100 ml (3.4 fl. oz) filtered water at 95℃ (203℉). Cover and steep for 1½ minutes. Strain over a small jar. Add the honey, cover and cool to room temperature. When cool, add all other ingredients, close firmly and shake vigorously. Cover and set aside.

Hazelnuts

Line a baking sheet with parchment paper, add the hazelnuts and roast until golden. Cool at room temperature a plate, then chop roughly.

Fennel

Wash and dry the fennel, remove the thick outer skin, cut off the stalks and remove the leaves; keep those for decoration if needed. The thick outer skin may be frozen for later use in soup. Cut the bulb into 4 wedges. With a mandoline, shave the wedges lengthwise into very thin slices. Add dressing to taste, mix in carefully, cover and allow to marinate for at least 1 hour.

Onion

Peel the onion and cut horizontally in two. With a mandoline or shaving tool, shave the wedges lengthwise into very thin rings. In a heavy skillet, heat 1 tbsp of olive oil, lower the heat, add the onion rings and fry slowly until soft, golden and with dark edges. Add sugar and vinegar and reduce over high heat till the vinegar has almost evaporated.

Orange segments

With a very sharp knife, cut off the ends and skin of the orange, including the white pith. Cut the wedges loose from the membranes over a bowl, catch the juice. Keep the wedges in the juice.

Finish

With a slotted spoon, scoop the fennel out of the marinade and transfer to a large bowl. Add the drained wedges of orange, the olives and half of the onion rings. Mix carefully and divide over 4 plates. Sprinkle with chopped hazelnuts, the rest of the onion rings, the fennel greens and maybe one more drizzle of dressing. 

Tea

€ Earl Grey
black tea, scented, blend

The tea becomes sweeter, deeper, enhances the flavors and the freshness of the salad, adds floral notes to it.

€€ Dong Fang Mei Ren
dark oolong, Taiwan

The tea becomes brighter, lighter, its honey notes stronger. All flavors of the food are enhanced and intertwine, the salad becomes softer, sweeter

€€€ Ruby #18
black tea, Taiwan

The tea acquires umami, depth, flavor, makes the food deeper, more intense, sweeter, smooth. All flavors are enhanced, intertwine, but are still distinguishable. The salad becomes sweeter, deeper.

Tea Time with Mariëlla Erkens: Fish Burger
Recipe image courtesy of Mariëlla Erkens

Serves 2

Ingredients:

  • 250 g (8.7 oz) skinless firm, white fish fillets, like cod, or haddock
  • ½ tbsp olive oil
  • 2 tbsp bread crumbs, like Panko
  • 1 tbsp toasted sunflower seeds
  • 2 tbsp roughly chopped flat-leaf parsley
  • salt and white pepper
  • 1 fennel bulb
  • 2 hamburger buns
  • rocket (arugula) leaves

Dressing:

  • 1 tbsp each of orange zest and juice
  • 1 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • ½ tbsp tarragon, finely chopped
  • 1 tsp honey
  • salt and white pepper

Mayonnaise:

  • 4 tbsp mayonnaise
  • ½ tsp Matcha
  • 1 tsp tarragon, finely chopped
  • 1 tsp orange juice
  • salt and white pepper

Preheat the oven to 200℃ (392℉).

Dressing

Add all ingredients to a jar, close firmly and shake vigorously.

Mayonnaise

Blend all ingredients except for the Matcha. Sift the Matcha over the mayonnaise. Stir well until evenly bright green. Season to taste.

Fish burgers

Chop the fish fillets very finely, transfer to a large bowl, add a splash of olive oil, the bread crumbs, the sunflower seeds, the parsley and salt and pepper. Mix well, divide in two portions, knead into patties. Cover and place in the fridge for at least 30 minutes.

Fennel

Remove the thick outer skin of the fennel, cut off the stalks and remove the leaves; keep those for decoration if needed. With a mandoline shave fennel bulb lengthwise into very thin slices. Place the slices on a baking sheet lined with parchment paper, drizzle lightly with olive oil, salt and pepper and roast until soft, with golden crispy edges. Transfer to a plate.

Finish

Cut the buns horizontally in two, place in the oven until slightly toasted. At the same time, heat a lightly greased heavy skillet or grill pan until piping hot, add the fish patties and fry until golden on both sides. Drizzle some of the dressing over fennel slices and rucola. Spread Matcha mayonnaise onto the buns, place some rucola and fennel slices on top. Add the patties, top off with a dab of Matcha mayonnaise, place the top part of the bun on top or sideways. Serve with some extra Matcha mayonnaise in a separate little bowl.

Optional
(Vegetarian)

Replace the fish with drained white beans, add more bread crumbs and seeds.

Optional
(Meat)

Replace the fish with turkey or chicken thighs.

Tea

€ Sencha
green tea, Japan 

The tea enhances the food, but  itself needs a few more sips to recover. It then tastes deeper, softer and sweeter. 

€€ Tieguanyin
oolong, China, Taiwan or Thailand 

The tea becomes sweeter, smooth, takes on more umami, adds floral notes to the food, makes it lighter, brighter.

€€€ Long Jing
green tea, China  

The tea acquires more umami and becomes sweeter, enhances all flavors, prolongs the aftertaste.

Tea Time with Mariëlla Erkens: Vegan Tajine
Recipe image courtesy of Mariëlla Erkens

Serves 6

Ingredients:

  • 20 g (0.70 oz) Assam, black tea from Northern India (or English Blend), or Shu Pu-Erh
  • 600 ml (20 fl oz) filtered water
  • 6 dried apricots, pitted
  • 6 dried prunes, pitted
  • 2 tbsp olive oil
  • 2 red onions
  • 3 cloves garlic
  • ¼ or ½ red chili pepper
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2½ cm (1 inch) ginger, peeled
  • zest of 1 orange
  • 2 tsp granulated sugar
  • 3 aubergines
  • 2 cans peeled, cubed tomatoes 400 g (14 oz) each

Couscous

  • 450 g (15,84 oz) couscous
  • 400 ml (13 fl. oz) water
  • 1 tsp ground cinnamon
  • olive oil (or butter)
  • 50 g (1.76 oz) unsalted, roasted and roughly chopped almonds
  • salt and pepper

Tea extract

Bring 600 ml (20 fl.oz) water to 95℃ (203℉) and pour over the tea leaves. Cover and steep for 2 minutes. In the meantime, cut the prunes and apricots into little pieces, transfer to a bowl. Pour the tea through a strainer over the fruit, cover and set aside. Discard the tea leaves, unless you use Shu Pu-Erh. In that case, keep the leaves for a second steep to drink with this food.

Vegetables

Wash and dry the aubergines, cut into chunks of about 2½ cm (1 inch) each. Peel the onions and cut in half and slice thinly. Chop the peeled ginger finely, do the same with the peeled garlic. Wash, dry and cut the chili pepper in half, remove seeds and membranes, slice thinly. Heat a dry skillet, add the coriander and cumin seeds and roast until fragrant. Transfer the seeds into a mortar and pestle. Add sugar and grind into a powder.

In a large pot, heat 2 tbsp of olive oil, add the onions. When translucent, add garlic, ginger, chili and the freshly ground spices. Sauté over medium heat for a minute, then add the aubergines. Stir well and fry over high heat for about 3 minutes. Add the tomatoes, stir well. 

Remove the prunes and apricots from the tea, cover the liquid and set aside. Add the fruit to the stew, cover, lower the heat and simmer, until the aubergines are soft and cooked. Stir regularly and make sure the sauce doesn’t boil too much.

While the vegetables are simmering, wash, dry and chop the coriander, parsley and mint. Add half of the mixed herbs to the vegetables after 25 minutes of simmering. Add the reserved tea to the vegetables, stir well, cover and simmer for another 10 minutes, or until the aubergines are soft. Season to taste.

Almonds

Preheat the oven to 175℃ (350℉).

Line a baking sheet with parchment paper, spread out the almonds and roast until golden, about 10 minutes. Shake regularly for even roasting. Transfer them to a plate to cool off. Once cool, chop roughly.

Couscous

In the meantime, place the couscous into a large bowl. Rinse the couscous until the water becomes clear. Drain well. Bring 400 ml (13 fl. oz) water to a boil, add a large pinch of salt and splash of olive oil and pour over the couscous. Stir well and cover. Set aside for 5 minutes. Add 1 tbsp of oil (or a tbsp of butter) and 1 tsp of cinnamon.

Finish

Just before serving, stir the couscous with a fork, mix in a handful of chopped mint. Transfer to a large serving bowl or dish, sprinkle with orange zest, the chopped almonds and half of the remaining chopped herbs. Sprinkle the other half over the vegetable stew. Serve couscous and stew in separate bowls.

Optional
(Meat)

Add lamb meatballs. Mix minced lamb meat with chopped onion, garlic and ras el hanout to taste. (Ras el hanout is a Moroccan blend of spices.) Fry in olive oil and add to the stew just before serving.

Tea

€ English Breakfast
black tea, blend 

The tea becomes sweeter, softer, fresher, while the food is enhanced, becomes fuller, deeper.

€€ Shu Pu-Erh

(cooked), post-fermented tea, China Second steep (You could use the first steep in this dish, instead of the Assam). The tea becomes softer, fruitier and fresher, more complex. The earthy notes contrast nicely with the acidity of the tomatoes and combine well with the aubergine and almonds. The stew becomes sweeter, fuller and deeper.

€€€ Da Hong Pao
dark rock oolong, China

The tea acquires more zest and depth, becomes more complex. The food acquires more umami, less sweetness, becomes deeper and fresher.

🍵🍵🍵

Thank you so much, Mariëlla for being a guest on Life is a Box of Mochi! I won't stress enough that I find your book amazing and really really insightful, and I'll make it my goal to try at least one of these recipes. 

If you're a tea lover, I definitely recommend you get Tea, Wine’s Sober Sibling as soon as possible (Christmas wishlist, *wink wink), and make sure you follow Mariëlla on her SNS! 

Mariëlla Erkens

Website: www.theesommelier.me
Facebook: @MariellaErkensTheesommelier
Instagram: @me.theesommelier
Youtube: https://www.youtube.com/channel/UCcbl9tzwJH6KRkvVtMs5Xnw
Buy Tea, Wine’s Sober Sibling: https://www.theesommelier.me/order-tea/ You can get your copy directly from Mariëlla, and also have it autographed!! 

Have you ever had dishes with tea as an ingredient? Let us know in the comments! And if you have any questions for Mariëlla, don't be shy and ask away! 

次回まで。♥

Zenpop Subscription Box - November Nibbles*

We're now deep in Autumn: the leaves changing colour, the weather getting colder... What better way to enjoy this season than with some scrumptious snacks from Zenpop? They kindly *sponsored* this blog post and sent me a free Japanese Sweets Pack to review. 

According to the description on their website, each Sweets Pack includes:

  • New and trendy snacks from Japanese supermarkets and convenience stores
  • Popular items like KitKat or Pocky
  • Candy and gummies unique to Japan
  • Indulgent sweets like chocolates, cookies, or wagashi
  • A variety of salty and savory snacks to delight and surprise you
  • At least a dozen or more new things to try in every box!

The theme for the November 2022 box is November Nibbles and, as explained in their booklet (which can be downloaded from a QR code, isn't it cool?!), This is it: Fall has arrived! It’s time to cozy up. Make yourself comfortable, take a good book and a handful of tasty Japanese snacks for a perfectly relaxing evening at home. We’ve got you covered.

There's so much to uncover in this pack, so let's get right to it! *The following are in order as they appeared in the booklet.

Moegino Assort from TIVOLI

Moegino Assort from TIVOLI

Delicious assorted box of traditional Japanese biscuits, you’ll be able to enjoy 4 different flavors of those savory thin baked cookies. With coconut strawberry, green tea milk, cacao almond, and the very tasty dark choco caramel, there is a cookie for every taste in this pack! Tivoli (ちぼり) has built a reputation of spreading happiness through snacks, just like the fountain of happiness that inspired the founder, Izumi Higuchi, to create a company of the same name! 

My gosh, this was great!! So many different flavours, all unique and definitely tasty! I don't know if I have a favourite one, though, I can certainly tell you that my least favourites were the chocolate ones (because I am not a massive fan of chocolate in general... I know, shocking!). Although the dark choco caramel tasted like hot chocolate, which was nice. The coconut strawberry was lovely, although unfortunately the coconut was a bit overpowering and the taste of strawberry was faint, more like an aftertaste. The green tea milk was interesting, very delicate, and I wouldn't mind trying it again!

NATTIA from TIVOLI

NATTIA from TIVOLI

Here’s another treat from Tivoli, Nattia (ナッティア), a type of Florentine biscuit gently covered with nuts and caramel, vanilla and almond or the delicious maple coconut mix! With deep and rich flavors, those biscuits are a new edition of the classic Florentine, that although its name may lead you to think so, isn’t from the city of Florence. The earliest recipes actually date back 12th century France and southern Germany, where it’s a classic Christmas biscuit. Tivoli has put a lot of passion into making this new recipe, with small changes that have a big impact on the experience!

This—by far—was my absolute favourite snack!! I've been eagerly wanting to try this nutty deliciousness since I saw it, and I adored every single flavour. I want to say that in this particular snack the coconut flavour was well balanced with the maple. I don't know if it was the specific combination that worked, but it was really mouthwatering and I think it was my favourite flavour out of the three. The caramel nuts was quite good too, as well as the vanilla almond one, although the vanilla wasn't that strong. 

Levain Classical Crunch Salt Caramel from YBC

Levain Classical Crunch Salt Caramel from YBC

Here we have some bite-sized sweets inspired by salted caramel (キャラメル) tarts. YBC squeezed bittersweet caramel whipped cream with a salty accent on the cracker crunch base, giving the biscuit its distinctive texture. On top of that, they added extra caramel sauce hidden in the cream this year. You may try to chill it before you eat it! Yamazaki Biscuits Co., Ltd. was actually founded in 1970 are famous today for some chips like Chip Star and the quality of their products like the Levain series (ルヴァン), which you’re about to taste! 

I love salted caramel, and this was a really good snack! The caramel sauce in the middle is salted too, so be careful because you won't be satisfied with just one! Also, and I don't know if it's a coincidence, but the space where the extra filling is kind of looks like a heart, doesn't it?   

Osatsu Snack from Calbee

Osatsu Snack from Calbee

Calbee (カルビー), do we still need to introduce them? The company that stood out with its new approach in food production: focusing on unused resources to create new tasty treats! With the seasons turning, it’s time for new flavors, and one of our favorite is Sweet Potato! This snack that allows you to enjoy the natural sweetness of sweet potatoes in a soft and gentle texture. Those chips are only available for a short period of time while sweet potatoes are in season, make sure you savour them! 

I really like sweet potato snacks, and this one certainly lives up to its description! The combination of sweet and—slightly—salty is perfect, together with the crispiness of the snack, and it made for a yummy, pre-lunch treat! 

Kobukuro Polinky Assari Corn from Koikeya

Kobukuro Polinky Assari Corn from Koikeya

Koikeya (湖池屋) is probably one of the most famous chip producer in Japan. With a long history dating back to 1953, the company has been focused on potato chips from day one, and they’ve been really successful with it. They have specific agreements with potato farmers that exclusively produce for them, making the taste of their snacks unique! This corn (コーン) snack has an extra-crispy texture and preserves the natural sweetness and flavor of the corn. They finished it with a light (あっさり) and gentle taste, perfect for when you want to nibble on something but don’t want to get full!

If I had to rate these snacks in order, this Kobukuro Polinky Assari Corn would absolutely come second place! You have corn chips, and then you have SWEETCORN CHIPS. I like corn, so I was already aware I was going to enjoy this snack. However, the surprise was that it literally tasted like sweetcorn, which was exquisite... so much so that I shamelessly wolfed the whole packet down in minutes. Yes, it was THIS good!

Kongari Choco Pan from Iwatsukiya

Kongari Choco Pan from Iwatsukiya

Everyone needs something sweet once in a while. Perfect with coffee, hot chocolate or a cup of tea, this Chocopan from Iwatsukiya is crispy, smooth and tasty. It’s all handmade from Japanese wheat, can you believe it?

This chocopan was quite tasty and surprising! From the package, I assumed it was something like a chocolate dried toast but no! Only one side was covered in chocolate, and it tasted like a toast with chocolate spread, perfect for breakfast! 

Mugi Pon Milk Coffee Flavor from Yaokin

Mugi Pon Milk Coffee Flavor from Yaokin

How about some fragrant barley crunchy snack that is well seasoned with milk coffee flavor? Mugi (むぎ) means barley, and barley tea is very popular in Japan: refreshing and rejuvenating. But paired with coffee, or dipped in a cup of milk and turned into crispy little pieces of pleasures, it’s even better!

This was quite interesting. I drink milk coffee every morning for breakfast, so I was really curious to try this. I don't think I've ever had barley before, so I'm not sure what it's supposed to taste like. However, the flavour was a bit strong—like when you don't put sugar in your coffee—so, it was slightly less enjoyable for me. 

Mochitto Purin from Yaokin

Mochitto Purin from Yaokin

These bite-sized rice cakes called Mochitto Purin (もちっとプリン) are filled with pudding custard cream in a soft, mochi-like texture. Yaokin (やおきん) is a confectionery wholesaler based in Sumida-ku, Tokyo, since 1960 and sells confectionery and food products as well as toys. Yaokin has long been familiar to everyone with its signature product, the Umaibo, which we also have in your box!

My blog is literally called Life is a Box of Mochi, so how could I not enjoy this? Sadly the custard filling wasn't very strong, but this was super, super tasty! My only complaint is that there were only two!! 😛

Pachi Pachi Panic Cola from Meisan

Pachi Pachi Panic Cola from Meisan

Those cola-flavored candies are guaranteed to tickle your sense and keep you awake! Pachi Pachi Panic (パチパチパニック) are famous for their crackling sensations. Be ready for what you’re about to eat!

Ahhh, what a joy this was!! Not only I immensely enjoyed this Pachi Pachi Panic Cola, but it also brought back pleasant memories from my childhood, which doesn't happen often with snacks. The feeling of the candies crackling in my mouth was funny, the cola flavour was there—but not that strong—and it made me think of the key-shaped cola gummies I used to love as a child, so this totally gets a thumbs up for me!

Ponkome bar from Yaokin

Ponkome bar from Yaokin

A nostalgic confectionery for many in Japan. Those Ponkome Bars (ぽんこめバー) from Yaokin are domestically produced rice-puffs, solidified with a slightly sweet and spicy soy sauce made from a mix of soy sauce, sugar/salt, and starch syrup. They are simple, they are tasty, and make for a light afternoon snack!

Another one with an interesting flavour! I like the sweet/salty combination in snacks, and I like soy sauce, so this was happily enjoyed. Luckily it wasn't that spicy!

Porickey BBQ Flavor from Yaokin

Porickey BBQ Flavor from Yaokin

It’s still time to enjoy some barbecues with friends and family before it gets too cold! And to give you an appetite, we selected some delicious BBQ flavored (バーベキュー味) Porickey (ポリッキー) sticks. They are inspired by Germany’s famous Pretzel, and shaped into sticks for your convenience. Easy to keep, easy to eat, hard to stop eating!

I was curious to try this, since I like pretzel sticks, but the BBQ flavor was a bit too spicy for me. Such a shame, because I was looking forward to giving this new flavour (for me) a go.  

Tokyo Umaibo Cinnamon Apple Pie from Yaokin

Tokyo Umaibo Cinnamon Apple Pie from Yaokin

Classic Umaibo (うまい棒), we’ll never get tired of those treats, not as long they keep releasing awesome flavors like Cinnamon Apple Pie (シナモンアップルパイ). I mean, come on?! What more can you ask for in this season. It’s getting colder, we’re slowly wrapping ourselves into more cozy clothes, and cinnamon apple pie is everything we need to make that a perfect moment!

Since I mentioned which snack I enjoyed the most, I feel it's only fair to mention also which one I enjoyed the least, and the Tokyo Umaibo Cinnamon Apple Pie takes this spot. I am not a massive fan of apple treats in general—although I will eat them if I need to—and I probably would have liked this one if only I'd been able to taste the apple. The cinnamon was too overpowering, like if I had a teaspoon of cinnamon powder by itself—that's what it felt like. However, I did like the texture, because it reminded me of cheese puffs.  

Do~n Tarou from Kadou

Do~n Tarou from Kadou

Ramen snacks that can be turned into real ramen? Yes, they exist, and you’re holding them in your hands! Those Don Taro, ど~ん太郎 (sounds like a name for a worthy opponent to Zoro, doesn’t it?) snacks can be placed in a bowl and covered with a little hot water, or eaten as crackers! They are both two very different experiences, which one is the one you’re leaning to?

One more interesting snack in the November Nibbles Sweets Pack! Like the description mentions, they are indeed two different experiences, and if I had to pick one, I'd say the 'eaten as crackers'. I also tried covering them with hot water, but I couldn't identify where—and if—there was indication of how much water, and I guess I put too much so it wasn't really tasty. My bad. 😅

BONUS GIFT: Konpeitō Snack

BONUS GIFT: Konpeito Snack

Konpeitō (金平糖, こんぺいとう), is a type of Japanese sugar candy. It takes the form of a small sphere with a bumpy surface, and comes in a variety of colors and flavors. They are traditional candies in Japan, but funnily the name actually comes from the Portuguese word confeito, which means confetti. It was first introduced in Japan to Oda Nobunaga by a Portuguese missionary in 1569. Today, it’s often used for celebrations and gifted for special occasions. We hope that you’ll enjoy this little gift and that you’ll be able to celebrate another beautiful day!

This was undoubtedly a lovely surprise, as well as a sweet one! Each coloured candy has a different flavour, so you can either eat them individually—or be cheekily greedy like me and eat a small handful. 😁 

🍁🍁🍁

Perfect for the autumn season, this was a fantastic pack with lots of snacks I really enjoyed, too bad many of them finished quickly!  

Don't forget that you can get your own pack by clicking this link. And know that for the month of November you can get free shipping by adding the code MOCHI5 in the Discount box!

Which of these snacks would you like to try? Let me know in the comments!

次回まで。♥
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ABOUT ME

Hi, I'm Fran!

I'm a Content writer & huge tea lover, currently self-studying Japanese. I can also be found gaming, watching Asian dramas, or Japanese period films.

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